Griddled Sea Bream with Curried Aubergines

Peel onion, finely chop and add to a fairly large deep sided pan. Cut the aubergine into quarters lengthwise and then into slices, add to the pan along with eight tablespoonfuls of olive oil, stir and soften over a medium hreat.

Peel and finely chop the garlic, peel and chop enough fresh ginger to make a tablespoonful or so, stir both into the pan along with a tablespoonful of curry powder. Add more olive oil if needed.

Put the tomatoes into a jug of boiling water, take out one by one peel and remove the pips. stir the tomatoes into the pan, add water until about two thirds covered. Simmer for about half an hour.

Season with salt and pepper and a tablespoonful of garam masala. Chop the coriander leaves to create a tablespoonful or so and stir in. Put to one side.

Paint both sides of the bream fillets with olive oil and season with salt and pepper. Very lightly paint the griddle with olive oil.

Griddle the fish skin side down for about five minutes moving the fillets along the grooves from time to time - the idea is to produce a crisp skin. Carefully turn the fish and griddle the other side for about two minutes.

Reheat the aubergine curry and spoon on to serving plates and place the fillets on top, serve  Zoom  .